Corn, Tomato and Basil Chowder

Corn, Tomato and Basil Chowder
Author: 
Recipe type: Soup
 

Great way to use up some of the bounty of the garden for a fresh soup on a cooler day.
Ingredients
  • 6 ears of corn, shucked
  • 2 Tbsp butter
  • 1 lg onion, chopped
  • 2 garlic cloves, minced
  • 4 c. chicken broth
  • 1 ½ tsp kosher salt
  • 1 pound waxy potatoes (red or yukon gold) cut into ½” cubes
  • 1 pint cherry tomatoes
  • ½ tsp fresh ground black pepper
  • ¼ c chopped fresh basil
  • Juice of ½ lime
  • Creme fraiche or sour cream (optional)

Instructions
  1. Slice corn kernels off cob and place in bowl.
  2. Run back of knife along each cob to remove additional corn pulp (the creamy stuff).
  3. pulp to bowl; reserve cobs.
  4. In a medium soup pot or dutch oven – melt butter over medium heat.
  5. Stir in onion, shallot and garlic.
  6. Cook, stirring occasionally, until softened (about 5 min).
  7. Add broth, reserved cobs, 1 c. water and 1 tsp salt to pot.
  8. Bring to a boil over high heat.
  9. Reduce heat to medium and simmer for 10 min.
  10. Add potatoes and simmer until potatoes are tender (about 15 min).
  11. Remove cobs and discard.
  12. Stir in corn kernels and pulp, tomatoes and remaining ½ tsp salt and pepper.
  13. Simmer for 20 more min.
  14. Stir in the basil and lime juice.
  15. Turn off heat and let soup cool for at least 15 min before serving.
  16. Serve warm with a dollop of creme fraiche or sour cream, if using.

 

Thai Curry Squash Soup

This Thai Curry Squash Soup is a fun way to put a twist on an old favorite. You can use just about any winter squash that you like to make it!

Thai Curry Squash Soup
 

Ingredients
  • 1 small butterkin squash, peeled and cubed
  • 1 14-oz. can coconut milk
  • 2 Tbsp sunflower oil or coconut oil
  • 4 cups chicken or veggie broth
  • 1 medium yellow onion, thinly sliced
  • 1 small knob of fresh ginger, grated (~ 3 Tbsp)
  • 3 stalks lemongrass, cut into thirds
  • 1 cup mushrooms, sliced
  • 1 Tbsp fish sauce (optional)
  • ½ one Thai chili or serrano pepper, thinly sliced, seeds mostly removed
  • 1 lime, cut into wedges for serving

Instructions
  1. Preheat oven to 400 degrees.
  2. Add butterkin squash to a baking sheet and toss with 2 Tbsp sunflower or coconut oil and a bit of sea salt. Roast for 12-15 minutes or until tender and cooked through. Set aside to cool slightly.
  3. In the meantime, add coconut milk, vegetable broth, ginger, lemongrass, and onion to a medium sauce pan and bring to a boil. Then lower heat to a simmer.
  4. Add fish sauce (optional) and sliced pepper and stir.
  5. Add butterkin squash to a food processor or blender with 1 cup of the broth and puree until smooth. Add the blended mixture back into the soup and stir until well combined. Add mushrooms and cook for 5-10 minutes more.
  6. Taste and adjust seasonings as needed. Before serving, discard lemongrass. Garnish with fresh lime juice (HIGHLY recommended).
  7. This is tasty over rice or on its own. Store leftovers in covered in the fridge for several days. You can also freeze this soup for longer term storage.

 

Colcannon Soup

One of our all-time favorite dishes turned into a creamy and filling soup that comes together quickly and easily. Make a batch of Colcannon Soup tonight!

 

Colcannon Soup
 

Ingredients
  • 6 Tbsp butter
  • 1 sliced leek
  • 2 chopped cippolini onions
  • 2 cups sliced and chopped green cabbage
  • 2 cups sliced and chopped kale
  • 4 cups peeled and diced potatoes
  • 6 cups veggie or chicken
  • 2 bay leaves
  • 2½ teaspoons kosher salt
  • ¼ teaspoon white (or black) pepper
  • ⅓ cup heavy cream

Instructions
  1. Melt butter in a large, heavy bottomed soup pot on medium heat.
  2. Add the sliced leeks, onions, cabbage, and kale, toss to coat with the butter. Lower the heat to low, cover and gently cook until the greens are wilted, about 12 to 15 minutes.
  3. Add the diced potatoes to the pot, along with the stock, bay leaves, and salt. Increase heat to bring to a boil. Reduce heat to maintain a simmer, and cook until the potatoes are softened and falling apart, about 15 to 20 minutes.
  4. Remove from heat. Swirl in the white pepper and heavy cream. Taste and add more salt and pepper to taste.

 

East Indian Harvest Soup

Warm up this fall with our East Indian Harvest Soup, bursting with flavor!

East Indian Harvest Soup
 

Ingredients
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1 large or 2 small red kuri squash, peeled and chopped
  • 2 parsnips, chopped
  • 3 carrots, chopped
  • 3 stalks lemongrass, tops cut off (white and light green
  • parts remaining)
  • ½ jalapeno, diced
  • ¾ cup coconut milk
  • 2 cups water
  • 1 teaspoon salt
  • 1 tablespoon sunflower oil

Instructions
  1. Heat the oil in a large pot over medium-high heat and add onions, garlic, and ginger. Sauté 3 minutes until onions are softened.
  2. Add all of the remaining ingredients and bring to a boil. Cover, and reduce heat to medium. Let it simmer for at least 20 minutes, until the veggies are tender.
  3. Transfer the soup to a blender and blend, or use an immersion blender in the pot on low speed. Once the soup is smooth and creamy, serve immediately.

 

Roasted Sweet Potato Carrot and Celeriac Soup

Looking for a hearty soup that will not only fill you up, but warm you up? Look no further than out Roasted Sweet Potato Carrot and Celeriac Soup recipe.

Roasted Sweet Potato Carrot and Celeriac Soup
 

Ingredients
  • 1 sweet potato, cut in chunks
  • 1 celeriac root, peeled and cut in chunks
  • 2 cups chopped carrots, chopped
  • 1 leek, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 5-6 cups vegetable broth (you can make your own with onion skins, celeriac stems/leaves & peelings, leek tops, etc. simmer it all for 1 hour, strain and it is ready!)
  • Some of your celeriac leaves, minced (for garnish)
  • salt and pepper to taste
  • olive oil

Instructions
  1. Preheat oven to 450F.
  2. Place the sweet potato, carrots, and celery root in a roasting pan and drizzle with olive oil. Roast for about 45 minutes stirring a few times. The veggies should have a nice golden color to them.
  3. In a stock pot, combine onions, leeks and garlic with a little bit of Driftless Sunflower Oil (or olive oil) and sauté over medium heat for 5 minutes until the onions/leeks become soft and translucent. Season with some salt and pepper.
  4. Add the roasted veggies to the pot and mix everything around and cook for a few minutes.
  5. Add 5 cups of vegetable broth to the pot, cover, and bring to a boil. Reduce heat and simmer for 25-30 minutes. Remove from heat and allow to cool for 15 minutes before you puree with a hand blender or an upright blender. Add a little bit more vegetable broth if the soup is too thick for your liking.
  6. Taste and season with salt and pepper if necessary. Garnish with minced celeriac leaves just before serving.

 

Chilled Cucumber Tahini Soup

A refreshing chilled soup for those sweltering summer days! Check out our Chilled Cucumber Tahini Soup!

Chilled Cucumber Tahini Soup
 

Ingredients
  • 2 medium cucumbers, peeled and chopped
  • ¼ cup tahini
  • 2 Tablespoons extra virgin olive oil
  • 3½ Tablespoons fresh lemon juice
  • 3 cloves of fresh garlic, minced
  • ¼ cup fresh lemon basil, chopped
  • 3 Tablespoons onion, chopped
  • ½ teaspoon crushed red pepper flakes
  • ⅛ teaspoon cayenne pepper
  • Salt & pepper, to taste
  • 4-6 ice cubes
  • 8oz roasted green beans (1/2 of your bag tossed with oil and cumin. Roasted at 425 for around 15 mintues or until browned)

Instructions
  1. Place all the ingredients for the soup in a food processor and blend until smooth.
  2. Scrape down the sides & add a little water if necessary.
  3. Taste and season to your liking with salt and pepper.
  4. Serve soup with roasted beans, additional lemon basil and a drizzle of oil.
  5. Enjoy!

 

Purple Viking Potato and Vivid Choy Soup

Our Purple Viking Potato and Vivid Choy Soup is sure to warm up those cool spring nights!

Purple Viking Potato and Vivid Choy Soup
 

Ingredients
  • 4 tablespoons Driftless Sunflower Oil (or olive oil)
  • 2 pounds purple viking potatoes, cut into 1-inch pieces
  • 8 cups water
  • ½ teaspoon dried crushed red pepper
  • 4 green garlic stalks, minced (including about half of the bottom sections of the green)
  • 1 bunch vivid choy, with butt ends cut off and bottom parts of the thicker stems removed; the remaining stems and leaves coarsely chopped
  • 1 bunch of salad turnip greens, stems removed and coarsely chopped
  • 1 cup of your spinach, stems trimmed off and cut into ⅓” – wide slices.
  • ½ bunch of garlic chives, minced
  • Sour cream for dollopin’

Instructions
  1. Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until tender and golden, about 8 minutes. Add potatoes; sauté 3 minutes.
  2. Add 8 cups water and crushed red pepper. Bring to boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes.
  3. Meanwhile, heat remaining 2 tablespoons oil in another heavy large pot over medium heat. Add green garlic; sauté until fragrant, about 1 minute. Add vivid choy and salad turnip greens; sauté until wilted, about 3 minutes.
  4. Add sautéed greens to potato mixture.
  5. Purée until smooth with a handheld blender. Season with salt and pepper.
  6. Ladle soup into bowls. Add dollop of sour cream to each bowl. Garnish soup with sliced spinach leaves and garlic chives.

 

Organic Thai Coconut Vegetable Soup

The Organic Thai Coconut Vegetable Soup is a hearty enough soup to eat for dinner and keep you full! Plus it is down right delish!

Thai Coconut Vegetable Soup
Author: 
 

This recipe was created by Dani Lind of Rooted Spoon Culinary
Ingredients
  • 8 oz. wide rice noodles, cooked & rinsed in cold water
  • 2 Tbsp. oil
  • 1 Tbsp. whole coriander seeds (optional)
  • 2 big stems lemongrass, trimmed, lightly pounded with the back of a knife, & cut into 2” pieces
  • 1 leek, sliced
  • 2 cloves garlic, minced
  • 1” chunk of ginger, thinly sliced
  • 0-3 hot peppers, sliced, to taste
  • 2 Tbsp. Thai red curry paste
  • 3 medium tomatoes, coarsely chopped
  • 1 Asian or ½ an Italian eggplant, cut into ½” pieces
  • 1 purple carrot, cut into bite sized pieces
  • 1 c. purple/yellow beans, cut in half
  • 1 red or green sweet pepper, cut into bite size pieces
  • 1 can coconut milk
  • 1 quart water
  • 3 Tbsp. each lime juice & soy sauce
  • Basil &/or cilantro for garnish (+ more thinly sliced hot peppers if desired)

Instructions
  1. Heat oil in a heavy bottomed soup pot.
  2. Add coriander seeds, lemongrass, leeks, garlic, ginger, & hot pepper(s) & saute for a couple minutes.
  3. Add curry paste & tomatoes & stir.
  4. Add remaining vegetables, coconut milk, & water & bring to a boil.
  5. Turn down heat & simmer until vegetables are cooked, 10-15 minutes.
  6. Add lime juice & soy sauce, taste, & adjust seasoning as necessary.
  7. Divide rice noodles evenly amongst 4-6 soup bowls, ladle in soup, & garnish with basil & cilantro. Serves 4-6

 

Check out other great recipes from Driftless Organics.

Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.

Organic Tomato Pepper Soup

This Organic Tomato Pepper Soup is perfect for those late summer nights. Need some of Driftless Organic’s famous Sunflower Oil? Check it out here and we can deliver it with your next CSA box!

 

Tomato Pepper Soup
Author: 
 

Ingredients
  • 3 Tbsp. Driftless Sunflower Oil
  • 1 medium onion, coarsely chopped
  • 1 Tbsp. fennel seed, crushed (optional)
  • 3 medium sweet red or orange peppers, coarsely chopped
  • 3-4 cloves garlic, minced
  • 6-8 medium tomatoes, paste type or other red, coarsely chopped
  • ¼ cup red wine
  • ½ cup coarsely chopped basil
  • ¼ c. cream, half & half, crème fraiche, or condensed milk (optional)
  • Salt & pepper to taste

Instructions
  1. Heat oil in a heavy bottomed stock pot & saute onion until translucent.
  2. Add fennel seed & peppers & sauté another few minutes.
  3. Add garlic & sauté until fragrant.
  4. Add tomatoes & their juice & wine, bring to a boil, reduce heat, cover & simmer for about 15-20 minutes, until vegetables are soft.
  5. Add basil, cook another minute & puree.
  6. Add cream, salt & pepper, return to simmer & serve (add a bit of water if it’s too thick).

 

Check out other great recipes from Driftless Organics.

Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.

Organic Zucchini Fritters with Soy Dipping Sauce

These Organic Zucchini Fritters with Soy Dipping Sauce are sure to be a crowd-pleaser. Whether you’re cooking for your family, a party, or just for yourself these are sure to be a hit!

 

Organic Zucchini Fritters with Soy Dipping Sauce
Author: 
Serves: 4 servings
 

Ingredients
  • Soy Dipping Sauce:
  • 3 tablespoons unseasoned rice vinegar
  • 1 tablespoon tamari (soy sauce)
  • 1½ teaspoons sugar
  • Crushed red pepper flakes
  • Fritters
  • 1½ pounds zucchini (about 3 medium), grated
  • ½ teaspoon kosher salt plus more for seasoning
  • 1 large egg
  • ¼ cup all-purpose flour
  • 1 finely chopped garlic scape
  • 1 tablespoon cornstarch
  • Freshly ground black pepper
  • ⅓ cup vegetable oil

Instructions
  1. Mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved. Set aside.
  2. Place zucchini in a colander set in the sink and toss with ½ teaspoons salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel. Place zucchini in a large bowl and gently mix in egg, flour, chives, and cornstarch; season with salt and pepper.
  3. Heat oil in a large skillet over medium heat. Working in 2 batches, drop ¼-cupfuls zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel lined plate; season with salt.
  4. Serve with soy dipping sauce.

 

Check out other great recipes from Driftless Organics.

Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.